Greek-style mushrooms
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Button Mushrooms |
| 1 | cup | Water |
| ½ | cup | Olive Oil |
| 2 | tablespoons | Lemon Juice |
| 2 | Garlic Cloves; minced | |
| 1 | tablespoon | Celery Seed |
| 1 | tablespoon | White Vinegar |
| 1 | Bay Leaf; crushed | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Fennel Seed |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Whole Black Pepper slightly crushed |
Directions
Clean the mushrooms and remove just the soiled end of the stem. Set aside.
Combine the remaining ingredients (not the mushrooms) in a 2 quart 2 L) microwave casserole or bowl. With the microwave on HIGH, cook for 5 to 6 minutes. Remove from the microwave, and cover with a lid or plastic wrap. Allow to rest for 5 minutes.
Stir in the mushrooms. Return to the microwave, uncovered, and cook on MEDIUM for 3 minutes. Stir every 60 seconds.
Chill at least 24 hours before serving. To serve: Remove the mushrooms with a slotted spoon and place them on a bed of parsley or endive.
One Serving: Calories: negligible Carbohydrates: negligible Exchange: negligible Source: Diabetic Microwave Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.)
Shared by: Norman R. Brown